Tex-Mex Beef Barbecues Recipe
Tex-Mex Beef Barbecues Recipe photo by Taste of Home

Tex-Mex Beef Barbecues Recipe

Publisher Photo
I recently took this dish to a potluck, and guests loved it! The recipe came from my mom, and it tastes equally good with ground beef. —Lynda Zuniga, Crystal City, Texas
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Cook: 5 hours
MAKES: 14 servings

Ingredients

  • 1 fresh beef brisket (3-1/2 pounds)
  • 1 jar (18 ounces) hickory smoke-flavored barbecue sauce
  • 1/2 cup finely chopped onion
  • 1 envelope chili seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon juice
  • 14 hamburger buns, split

Nutritional Facts

1 sandwich equals 294 calories, 7 g fat (2 g saturated fat), 47 mg cholesterol, 732 mg sodium, 28 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Directions

  1. Cut brisket in half; place in a 5-qt. slow cooker.
  2. In a small bowl, combine the barbecue sauce, onion, chili seasoning, Worcestershire sauce, garlic and lemon juice. Pour over beef. Cover and cook on high for 5-6 hours or until meat is tender.
  3. Remove beef; cool slightly. Shred and return to the slow cooker; heat through. Serve on buns. Yield: 14 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Tex-Mex Beef Barbecues in Simple & Delicious July/August 2009, p19

Nutritional Facts

1 sandwich equals 294 calories, 7 g fat (2 g saturated fat), 47 mg cholesterol, 732 mg sodium, 28 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Tex-Mex Beef Barbecues

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed May. 4, 2013

Awesome!! Yummy!!

MY REVIEW
Reviewed Oct. 16, 2012

Very easy and very good

MY REVIEW
Reviewed Aug. 30, 2012

Lynda Zuniga, you mentioned that it was good with ground beef. Can you tell me how much ground beef it used with it?

MY REVIEW
Reviewed Aug. 30, 2012

This is very similar to my shredded pork recipe. I do just cook the pork tenderloin by itself in the crockpot all day, then shred (it is falling apart by then) it in the crockpot, add sauce and cook again all day (or all night) the next day. It is VERY tender that way, but this sounds like it would be a bit easier than making a day ahead.

MY REVIEW
Reviewed Aug. 13, 2012

From the first time I made this, it was a hit with our family. I have made mine with chuck roast and it has worked just as well as brisket.

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